As you can tell by the title of the post, this cake recipe is a bit messed up. Nonetheless, the cake’s taste was by no means ‘messed up’.
Let my taste receptors do the talking: It tastes like a chocolate fudge cake(I haven’t tasted a fudge cake for sooo long) that’s not too sweet, but there’s an undertone of Chinese dried orange peel snack(which is not too bad of a thing).
My mum’s taste buds’ opinion: It tastes like chocolate-flavoured tofu that’s quite tasty.
I’d trust my mum’s opinion more on the cake’s taste, because I’d only tried about a 2 inches piece of the cake, while my mum’s been obliterating this cake for the past few days(I made the cake on Sunday). She’s still coping good.
If you were wondering what the heck a ‘Chinese dried orange peel snack’ is…
They taste kind of like preserved plums but more zesty(Because they’re orange zest, duh). A fairly healthy snack; rich in vitamin C but I’m kind of put off after learning that orange peels contain inflammable oil… that can actually explode when ignited. The peels are also sweetened to my un-liking.
Anyway, if you love TOFU + DARK CHOCOLATE + FUDGE(this combination), and you are dairy-free/egg-free/vegan then you will definitely want to try this über simple recipe out:
(Adapted from this chocolate dates cake recipe http://food52.com/recipes/22917-chocolate-date-cake-with-chocolate-sticky-toffee-glaze)
Chocolate Tofu cake recipe
Makes a 21 cm(8.3 or 9 inches) round fudge cake
- 1/2 cup + 3 tablespoon water
- 5.8 ounces + 1.8 ounces of dried persimmons, chopped into small pieces
- 1 tablespoon strong-brewed coffee
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 1/2 and 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon or cloves
- 4.5 tablespoons margarine or olive oil butter, plus more for pan
- 2.15 ounces packed dark-brown sugar
- 3/4 cup of tofu, well mashed
- 1/2 teaspoon baking soda
- 2.5 ounces bittersweet chocolate (66% cacao), or dark chocolate with no milk solids, coarsely chopped
- Preheat oven to 180 C (350 F) degrees. Grease a 21 cm (8,3 or 9 inch) round cake pan. Line with parchment, and grease.
- Bring water to a boil in a saucepan. Meanwhile, combine dried persimmon, coffee, and 1 tablespoon cocoa in a heatproof bowl. Stir in boiling water. Let cool, stirring occasionally. Puree cooled persimmons mixture in a food processor. Place puree in a large bowl.
- Whisk flour, salt, cinnamon, and remaining 1 tablespoon cocoa in a bowl. Beat margarine and dark-brown sugar with a mixer on medium speed until fluffy. Add the tofu little by little, beating after each addition. Stir baking soda into reserved uncovered date puree(the baking soda may fizz a little). On low-speed, beat flour mixture into tofu mixture in 2 additions, alternating with the persimmon mixture. Beat in melted chocolate. Transfer batter to prepared pan, and smooth top(the batter may be a bit doughy. I swear, I could’ve picked the batter up and juggle it mid-air. Just kidding, it was a bit softer than play dough).
- Bake until a toothpick inserted into center of cake comes out clean, about 50 minutes. Let cool in pan on a wire rack for about 10 minutes. Run a knife around edge of pan to loosen, and invert cake carefully onto rack.
- Remove parchment, turn cake right side up, and let cool completely. (Cake can be wrapped in plastic and stored at room temperature for up to 4 days.)
- I guess you can top the cake with your favourite glaze, but this cake alone would be sweet enough without added calories.
The dried persimmons can be replaced with dates. The reason I used dried persimmons because I had a surplus of them which my mum refused to eat the packet we bought because she claims they tasted ‘iffy’. I find nothing wrong with them though (I reckon it’s the taste you kind of get from persimmons that aren’t well-ripened yet).
Korean semi-dried persimmons:
They are sold frozen, because they’re only semi-dried(the inside is still gooey, jelly-like and YUM) and therefore will not keep very long at room temperature. I prefer these completely dried ones like these though:
They were the favourite snack of my childhood. An expensive food that’s usually given as gifts. Nevertheless, I’d still recommend anyone to eat the fresh fruits(persimmon) though. They’re much richer in vitamins(although some nutrients in fruits do develop over the drying process i.e. iron in raisins), most importantly, the amount of fresh fruits you eat can be more easily controlled than dried, and fresh produce always leave you feeling fresher and more wholesome!
About the Chocolate Tofu cake’s nutrition:
Like most breads/cakes product, it has a substantial amount of protein from the flour(also added by the tofu) I’d say about 2 grams per slice. It’s not too high in sugar(sucrose), the sweetness is mostly lent by fructose in dried persimmons(fructose is no better than sucrose anyways). It contains quite a substantial amount of fibre from the fruits, and combining with the fat in chocolate used makes the cake low GI. The amount of fat is moderate, I’d say it contains about 3 grams of fat per serve. Overall, it’s a moderately fatty/high calorie cake, however, the dried persimmons and tofu does give it a bit of nutritional value and fibre bulk while still is a chocolatey fudge treat 🙂